Recent Forum and Blog Comments
- Nice, nice...and
not.a.crumb.lefton Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - Now I'm intrigued.
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - Some options
Doc.Doughon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter - Very pretty!
Edo Breadon Blog post(Mostly) white sourdough - Combi experiencesguitarluvdudeon Forum topicUsing Combi oven
- Not so great for the
Edo Breadon Forum topicWhy do SD Baguettes stale quickly?
- Somewhere along the line,
pmccoolon Forum topicScoring to Create “Sausage Cut” - Proper Maltese Sanwich
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Thank you for taking time to respond...
not.a.crumb.lefton Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
- That tart looks amazing!!
Ru007on Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top - Thanks Ian!
Ru007on Blog postToasted oat sourdough
- Thanks Ian!
Ru007on Blog postToasted oat sourdough
- Seems to me the one on the
Edo Breadon Forum topicScoring to Create “Sausage Cut”
- PerhapsAnonymouson Forum topicWhy do SD Baguettes stale quickly?
- Thanks Kendal!!
Ru007on Blog postToasted oat sourdough
- Thanks doc
cfraenkelon Forum topic100% Home Milled Sour Sourdough with 200% hydration starter - I'm totally confused. I thought the chevron score was
dabrownmanon Forum topicScoring to Create “Sausage Cut” - Good quote. It is also
Edo Breadon Forum topicWhy do SD Baguettes stale quickly?
- Yeast ones don't even last a day before they go stale.
dabrownmanon Forum topicWhy do SD Baguettes stale quickly?
- Thank you Hester...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Ha, ha...I was loosing the plot....
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- look prettyhreikon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- For some artistic scoring - you got some ears!
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Another amazing fruit tart and
not.a.crumb.lefton Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
- Ruby...blackberry yeast water....
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version
- Brave?
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Looking like a great batch of
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Thank you Dan...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- She had a nice blog and lots of fine
dabrownmanon Blog postCommunity Baggie Bake - To the dark side and beyond!
- My mom had to feed a husband and
dabrownmanon Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
- https://m.aliexpress.com/item
pulon Forum topictransportable stone mill - All starter and levain builds lose a few grams
dabrownmanon Forum topicNo Muss No Fuss Starter
- Always come up short
Valduson Forum topicNo Muss No Fuss Starter - Zestpretteddaon Forum topicUsing citrus in fluffy dough recipes
- Always come up short
Valduson Forum topicNo Muss No Fuss Starter
- Quoting MaurizioAnonymouson Forum topicWhy do SD Baguettes stale quickly?
- Yes, the blades bakers use
DanAyoon Forum topicAnother question... baker's lame, do I actually need one? - Wow, great stuff. Evon is
pulon Blog postCommunity Baggie Bake - To the dark side and beyond!
- You've done it now. That is a
pulon Blog postItalian Fruit Tart with Mascarpone in the Cream Patisserie and Pistachios on Top
- I don't understand the problemJeremyCherfason Forum topicHow to calculate protein from nutritional information
- No the "Saturday" breads fromRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- On Google...,
Wild-Yeaston Forum topicCumin in European breads? An common translation error! - Lovely! You can be proud!
Mini Ovenon Forum topicAfter less than 24 hours, new levain starter more than doubled - Hi Dan! Very sorry for theselthandon Forum topicBlow out during oven rise
- Looks fabulous!
Danni3ll3on Forum topicHow to bake a very large boule? - Very pleased!headdownon Forum topicHow to bake a very large boule?
- I have posted on this before,
Edo Breadon Forum topiccast iron versus stone thoughts
- That should be just 1 doubleG. Marieon Forum topicAnyone (successfully) selling bread on the side?
- The articles will probably beG. Marieon Forum topicAnyone (successfully) selling bread on the side?
- Here is Dobie's Black Rice Sprouting Thread
dabrownmanon Blog postCommunity Baggie Bake - To the dark side and beyond!